Salmon With Sorrel Sauce

• 4 tablespoons finely minced shallots
• 1 cup dry white wine, preferably chardonnay
• 13 cup dry vermouth
• 1 cup heavy cream
• 4 cups fresh sorrel, washed, stemmed and center veins removed
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste
• 1 12-ounce center-cut salmon fillet, boneless

1. In a saucepan over high heat combine shallots, wine and vermouth.
2. Cook until mixture is almost evaporated.
3. It should have a syrupy consistency.
4. Add cream and bring mixture to a simmer.
5. Cook, stirring frequently, for 30 minutes.
6. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
7. Tear sorrel into thumb-size pieces and drop into sauce.
8. Add lemon juice, salt and pepper to taste, and cook briefly, stirring.
9. Remove from heat and keep warm.
10. Cut salmon in half widthwise.
11. Then halve each piece, leaving four portions.
12. Pound each piece lightly with the back of saucepan to make surface even.
13. Season salmon on skin side with salt and pepper.
14. Cook fillets in a nonstick pan over medium-high heat for 30 seconds.
15. Flip and cook another 30 seconds.
16. Distribute sorrel sauce evenly over center of 4 warm serving plates.
17. Place a salmon fillet over each, arranging some sorrel strands around them.
18. Serve immediately.

shallots, white wine, heavy cream, fresh sorrel, lemon juice, salt, center

Taken from cooking.nytimes.com/recipes/10016 (may not work)